Caramelized Pear and Blue Cheese Salad

I really love a good salad-one that is creamy, crunchy, chewy, sweet, sour, bitter, and tangy.  I tried several salads this fall and so far they have all been underwhelming.  They just didn’t have all of the elements I think a salad needs in order to be satisfying.  This salad, on the other hand, turned out perfectly.  I really enjoyed it and if you change anything be sure to keep the candied pecans.  Their sweetness is an important balance to the tangy and bitter flavors from the other elements.  With caramelized pear slices that are both impressive and festive, this salad would make a nice, light first course for company.

Caramelized Pear and Blue Cheese Salad

• 1/4 cup olive oil or salad oil
• 2 tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp pepper
• 6 cups salad greens
• 1/2 cup red onion, sliced
• 2 ripe pears, cut into 8 slices each
• 2 tbsp butter
• 1 tsp sugar
• 1/2 cup candied pecans or walnuts
• 1/4 cup blue cheese or Gorgonzola crumbles

1. In a small bowl, combine oil, vinegar, mustard, salt and pepper. Whisk to combine, set aside.
2. Wash salad green and combine with red onions in a large salad bowl.
3. In a skillet, melt butter over medium high heat.
4. Add pears and sprinkle with sugar.  Cook without stirring several minutes or until underside is golden and caramelized, flip each slice over.
5. Cook second side until golden and browning.
6. Toss lettuce and onions with 1/2 of dressing, arrange on plates or a platter.
7. Top with pears, nuts, cheese, and drizzle with remaining dressing.  Serve.